5gm of gelatin (tasteless odorless) fining agent used to remove the protein haze from the grain mashes.
1. Wait for the fermentation to complete and the yeast to naturally fluctuate out.
2. Take a teaspoon per 5 liters of beverage (more if it is very hazy). Dissolve it in half a cup of lukewarm water. Make sure no lumps remain. Scrape the sticky gelatin from the surfaces.
3. After mixing this gelatin solution in the beverage, put it for a cold crash. Keep your fermenter in the fridge between 4-10 degrees Celsius) for 24 hours.
The chill causes the slowing down of Brownian motion promoting sedimentation. The gelatin will attract the residual floating particles and settle to the bottom with them. For best results add some Irish moss and Bentonite Clay slurry in the wort. Do this just after adding yeast.
Detailed instructions here.
Vegetarian users can substitute this with agar grass.